Directions

1.

Combine carrots, olives, peppers, garlic, vinegar, and olive oil in a medium bowl. Season to taste with salt and pepper. Open ciabatti and place cut-side up on a cutting board. Spread 1/3 of mixture evenly over bottom half of each loaf of ciabatta. Divide remaining mixture evenly over top half of each loaf. Arrange mortadella evenly over bottom halves, then layer on finocchiona, capicola, and mozzarella. Drizzle with more olive oil. Close sandwiches, cut as desired, and serve.

J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021.

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